Rene Ortiz, who earned his chops under JBF Award winners Daniel Boulud, Jean-Louis Palladin, and Douglas Rodriguez before opening La Condesa in Austin, cooked up a contemporary Mexican menu at the James Beard House earlier this month. We're wishing we could have tried his funky tacos, stuffed with barely seared venison, oak-smoked white jalapeño salsa, cucumber–mint salad, and fennel pollen crema.
Have a look at more photos here.